Salted Pretzel Chocolate Chip Cookie Dough Snickers Bars
These Salted Pretzel Chocolate Chip Cookie Dough Snickers Bars are an irresistible treat blending salty pretzels, sweet cookie dough, and rich chocolate into one spectacular dessert!
Equipment
- Mixing Bowls
- 9x13 inch baking pan
- Spatula
- Microwave-safe Bowl
- Whisk
Ingredients
- 1 1/4 cups Milk Chocolate Chips or dark chocolate or semi-sweet chocolate chips
- 1/4 cup Creamy Peanut Butter
- 4 tablespoons Butter melted
- 1/2 cup Granulated Sugar
- 1/4 cup Canned Coconut Milk or regular milk
- 1 1/2 cups Marshmallow Fluff
- 1 cup Salted Peanuts roughly chopped
- 1 teaspoon Vanilla Extract
- 14 ounce Caramels 1 (14 ounce) bag
- 1/4 cup Coconut Milk or Cream to soften the caramels
- 2/3 cup Brown Sugar
- 2 tablespoons Heavy Cream or Coconut Milk to enrich the caramel
- 1 cup Flour for the cookie dough structure
- 1/4 teaspoon Salt to balance the sweetness
- 1/2-3/4 cup Mini Chocolate Chips for extra chocolatey goodness
- 1 cup Pretzels twists or sticks
- 1/2 cup Melted Chocolate Chips for drizzling on top
Instructions
- In a large mixing bowl, combine the melted butter, granulated sugar, brown sugar, and peanut butter. Mix until smooth. Add the coconut milk and vanilla extract, stirring until fully incorporated. Gradually add the flour and salt, mixing until just combined. Finally, fold in the mini chocolate chips.
- Line a 9x13 inch baking pan with parchment paper, leaving some overhang for easy removal later. Press the cookie dough mixture evenly into the bottom of the pan, creating a solid base.
- Spread the marshmallow fluff evenly over the cookie dough layer, ensuring it covers the entire surface.
- Sprinkle the roughly chopped salted peanuts over the marshmallow layer, pressing them gently in to ensure they stick.
- In a microwave-safe bowl, combine the caramels and 1/4 cup of coconut milk or cream. Microwave in 30-second intervals, stirring in between, until the mixture is smooth and creamy. Pour the caramel over the peanuts and marshmallow fluff, spreading it evenly.
- Sprinkle the pretzels over the caramel layer, pressing them down gently for a nice crunch.
- In another microwave-safe bowl, melt the remaining 1 1/2 cups of milk chocolate chips with 2 tablespoons of heavy cream or coconut milk. Stir until smooth and drizzle over the top of the pretzel layer.
- Refrigerate the bars for at least 2 hours, or until they are set and firm. Once chilled, lift the bars out of the pan using the parchment overhang and cut into squares.
- Serve the bars chilled or at room temperature. Watch as your friends and family devour them!
Notes
- Store bars in an airtight container in the refrigerator for up to one week.
- Freeze individual bars wrapped in plastic wrap for longer storage; thaw in the fridge before serving.
- For a nut-free version, substitute peanut butter with sun butter or seed butter.
- Use dairy-free chocolate chips and coconut milk for a vegan option.
- To prevent sticking, line the pan with parchment paper and leave an overhang for easy removal.